From start to finish, this crispy, cheesy Bacon Quesadilla comes together in just 10 minutes. And in addition to being quick and easy to assemble, it’s delicious, too.

Quesadillas are no stranger to our kitchen. I don’t think there’s an easy lunch, breakfast, or dinner that I make more often. But, this recipe for a bacon quesadilla was the result of a busy morning when I was rushing to put together breakfast for my boys. I realized I had some leftover bacon in the refrigerator, and the rest is history. Don’t worry if you don’t happen to have leftover bacon on hand, though. I have full instructions for cooking bacon in the oven, here.

Bacon Quesadilla

Whether I’m pressed for time or just want something easy to make, quesadillas are hard to beat. As a result, they’ve been a last-minute family dinner more than a few times. And, since you’ll only need one skillet to cook everything, it makes this kind of dinner one that I (in all of my dishwashing hating glory) am happy to make!

I love the combination of crispy, salty bacon and gooey cheese. Add in some sharp green onions, and you’ve got an easy dinner option that’s got something for everyone. For an added spicy kick and some cool, creamy, tanginess, we like to serve with a side of salsa and sour cream.

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Ground beef is seasoned generously with Mexican spices and tossed with black beans and corn to create what we at our house consider “The Best Taco Meat”. It’s perfect for tacos, salads, burritos, quesadillas, nachos, you name it. Or, just served hot from the pan with plenty of shredded cheese (if you’re my nieces).

This recipe is so simple that I initially almost didn’t post it. But, I’ve come to realize that simple recipes are what most of us need as we try to balance all of our responsibilities while feeding our families. What could be better than the super easy recipes I turn to on my busiest days? Plus, if you keep some homemade taco seasoning on hand, this meal can literally be on the table in minutes.

Taco Meat

This taco meat recipe was my saving grace year after year when we got back into the routine of school and other activities. My boys declared that it was “The Best Taco Meat, Ever!” and so it was likely to be our lunch and/or part of our dinner at least once a week.

There are so many ways to serve it that my family never gets bored of having the same core ingredients over and over again. It’s an easy recipe that you can enjoy in tons of different ways. And, it portions and freezes beautifully, making it even easier for the kids to grab and go now that they’re older.

Crisp tortillas and melting cheese collide with spicy elote corn dip in this hearty, flavorful Corn Quesadilla. And the best part? From start to finish, these come together in just 10 minutes.

This corn quesadilla recipe was heavily inspired by our beloved elote dip, a dish made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether we eat it with a spoon or dip into it with tortilla chips, it’s been a long-time favorite snack in our house. Given our love of elote and quesadillas, it was only a matter of time until I tried combining the two.

Corn Quesadilla

My boys and I are long-time fans of all things quesadilla. In fact, quesadillas were one of the first meals I taught my boys how to cook. They’re simple, easy to make, and provide a great way to use up leftovers.

Unsurprisingly, my boys loved this recipe from the first bite. At this point, I know that I need to multiply this recipe every time I make it. Who knew that adding crispy, golden tortillas and gooey melted cheese to our beloved elote dip would make it even better? I suppose it was a safe bet. These corn quesadillas are a great way to use up any leftover dip (when and if we’re lucky enough to have leftovers).

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Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.

As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.

Elote Dip

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

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Crispy bacon, gooey cheese, and scrambled eggs, all wrapped in a crunchy tortilla? It’s no wonder that this Breakfast Quesadilla has become one of my favorite breakfast options. Try it and you’ll see why this is one I make on repeat.

I will always love a good, hearty breakfast recipe with components I can prep in advance. With this quesadilla, having the bacon, eggs, and toppings ready in the fridge means breakfast comes together in just a few minutes. (It’s the same trick I use with my breakfast grilled cheese.) You can also make it all to order on the day of.

Breakfast Quesadilla

Friends, if you’ve been reading my blog for a while, you’ll know how much my family and I love quesadillas. We could eat them for breakfast, as a late-night snack, in a box, with a fox. On any given week, it’s likely that either I or my boys will be trying out a new variation of one of our favorite quesadilla recipes.

In fact, this recipe for breakfast quesadilla was inspired by the breakfast grilled cheese sandwich I linked above. I love the salty, cheesy, rich flavors, and just had to try them with a crispy flour tortilla. The result? I could tell you how good this is, but this is definitely one where you have to taste it to believe.

Ingredients and Substitutions

Tortillas – I reach for